en
How it works
42
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12 hours.
Making blancmange from blancmange powder
1.
Use a deep, microwave-safe receptacle.
2.
Pour the blancmange powder and all of the milk
and sugar into the receptacle and mix.
3.
Place the receptacle onto the wire rack and slide
the rack into the cooking compartment.
4.
Use the recommended settings when configuring
the appliance settings.
5.
As soon as the milk starts to rise, stir thoroughly.
6.
Repeat the process until the required consistency is
achieved.
Using the microwave mode to make popcorn
WARNING ‒ Risk of burns!
Airtight packaging may burst when food is heated.
▶
Always follow the instructions on the packaging.
▶
Always use oven gloves to remove the dishes from
the cooking compartment.
1.
Heat-resistant, shallow glass ovenware.
Do not use porcelain or deep plates.
2.
Place the popcorn bag onto the cookware in ac-
cordance with the instructions on the packaging.
3.
Use the recommended settings when configuring
the appliance settings.
4.
The time may need to be adjusted, depending on
the product and quantity in question.
5.
Remove the popcorn bag after 1½ minutes and
shake it to ensure that the popcorn does not burn.
6.
Place the popcorn bag back into the oven and
leave it to continue popping.
7.
Once you can only hear popping noises once every
2-3 seconds, switch off the appliance and take the
popcorn bag out of the oven.
8.
Wipe the cooking compartment clean afterwards.
Recommended settings for desserts and compote
Food
Accessory/cook-
ware
Shelf pos-
ition
Temperature in
°C
Microwave
power setting
in W
Cooking
time in
mins
Blancmange made from
blancmange powder
Covered cookware 1
-
600
5-8
1
Yoghurt
Individual moulds
Cooking
compart-
ment floor
40-45
-
8–9 hrs
Microwave popcorn, 1 x
100 g bag
2
Uncovered cook-
ware
1
-
600
4-6
1
Stir the food one or two times during cooking.
2
Place the sealed bag on the cookware.
30.7 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking.
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:
When using the slow cooking type of heating,
you cannot delay the start of the programme by setting
an end time.
Requirement:
The cooking compartment is cold.
1.
Use fresh, clean, hygienic meat without bones.
2.
Place the cookware onto the wire rack at level 1 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the temperature in the cooking com-
partment remains constant, keep the cooking com-
partment door closed during slow cooking.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Issue
Tip
You want to slow
cook a duck breast.
¡
Place the cold duck breast
into a pan.
¡
Sear the skin side first.
¡
Slow cook the duck breast.
¡
After slow cooking, grill the
duck breast for 3 to
5 minutes until crispy.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
¡
Preheat the serving plate.
¡
Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
